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Braised Sweet Bell Peppers Stuffed with Rice & Vegetables & Eggplant & Zucchini Pie are prepared.
Roasted Quail Stuffed with Swiss Chard and Pine Nuts with a Red Wine Thyme Reduction are prepared.
Caramelized Onion & Fava Bean Soup, Beef, Lamb & Pork Baecheoffe & a Burger with Arugula Pesto.
Red and Green Cabbage Salad, Stuffed Alsatian Savoy Cabbage and a Chow Chow Burger are prepared.
A Potato, Shallot and Fresh Herb Pie, Fillet of Sea Bass in a Potato Crust & the perfect French Fry.
Beef Tenderloin a La Ficelle, FleurBurger Kobe Beef, Foie Gras & Shaved Black Truffles are prepared.
Thinly Sliced Salmon Baked in Tender Corn Pancake and a savory salmon burger are prepared.
Tuna Steak on a Fondue of Scallions and an Asian Tuna Burger Flavored with Ginger and Sesame Oil.
Cream of Spinach with Coconut and Crab Meat Soup,Warm Crab and Haricot Vert Salad and Crab Burger.
Wild Mushrooms, Mushroom and Goat Cheese Provencale and a Peppered Burger with Portobello Mushrooms.
Gruyere Puffs, Maine Lobster Macaroni and Cheese Stuffed Blue-Cheese Sirloin Burgers are prepared.
Garlic and Saffron Soup, Crab and Coconut Milk Soup and Carrot and Fresh Pea Soup are prepared.
Chicken and Spinach Wraps with Hazelnut Sauce and Brazilian Chicken with Shrimps and Peanut Sauce.
Alsatian onion pie; pissaladiere; tarte flambee alsacienne.
Red wine-braised short ribs; short rib soup with mushrooms and pearl couscous; short rib surprise burger.
Goat cheese-stuffed mini potatoes; stuffed cucumbers with lump crab meat; green grape and almond gazpacho; tuna tartare.
Braised lamb shank provencal; cumin-scented rack of lamb in a honey-red wine sauce.
Slow-roasted Alaskan salmon; double salmon tartare burger.
Pork chops in apple brandy sauce; apple meringue pie.
Tagine of chicken with prunes, honey and almonds; chicken with rosemary, parsnips and fennel; Thai chicken burger.
Paella with fresh seafood.
Omelet strawberry souffle; ham and cheese souffle; chocolate souffle.
Roasted chicken pot pie; s'mores burgers.
Goat cheese-stuffed phyllo with mushrooms, spinach, pine nuts and bacon; pineapple and dried cherry phyllo packages with rum creme anglaise.
Savory beef broth; Shabu-shabu; pot au feu.
Layered crepe cake with blueberries and ricotta cheese; breakfast burger.
Basic hollandaise sauce; smoked salmon eggs Benedict; rib-eye steak with bearnaise sauce.
Rice-encrusted chicken breast with mushroom mustard sauce; chicken mustard burger.
Choucroute-crusted salmon; beef tenderloin in herb-salt crust.
Homemade mayonnaise includes aioli and rouille; zucchini fries; bouillabaisse.
Horseradish-crusted venison chops with current sauce; Muscovy duck breast with a vanilla sauce.
Beer-marinated flank steak; beer-battered onion rings; chocolate stout cake.
Oven-roasted curried pork loin on green lentils with sauteed apples; veggie curry burger.
Turkey sausage; pickled vegetables; charcuterie platter.
Zucchini-wrapped barbecue shrimp; shrimp and salmon ceviche.
Smoked trout; smoked trout salad; smoked Cornish game hens.
Peppered salmon roulade; steak au poivre; peppered burger.
Pasta salad with pear, mache tomato-zucchini verrine; croque-monsieur; mascarpone-pineapple parfait; chocolate verrine.
Chef Keller makes three innovative and easy-to-prepare seafood recipes including mussels bathed in a creamy, white wine sauce and an unusual ceviche that's packed with punch. Recipes: Mussels in Basil White Wine Sauce; Rock Shrimp Burger; Peruvian Ceviche.
Chef Keller creates the kind of wonderful and enticing salads you will find in bistros and brasseries throughout France. Recipes: Mixed Green Salad with Pear, Almonds and Cheese Filled Baked Potato; Spinach Salad with Poached Egg and Polenta Croutons.
Chef Keller demonstrates why pastry chefs revere brioche, with its buttery taste and flaky texture. After showing a basic recipe for this French classic, he creates two mouth-watering variations. Recipes: Basic Brioche Dough; Brioche with Garlic Saucisson; Brioche Buns with Walnuts, Bacon and Onions.
Two great frozen desserts are on the menu today including a delicious chocolate sorbet and a fruity, raspberry frozen yogurt. Recipes: Chocolate Sorbet in White Chocolate Cups; Raspberry Frozen Yogurt.
Spice up any party with refreshing, healthy and easy-to-prepare ceviche, marinated seafood salads that originated in South America. Using 3 different fishes and flavor combinations, Chef Keller creates a mouth-watering assortment. Recipes: Asian-Flavored Tuna Ceviche; Japanese Ceviche with Halibut; Spanish-Flavored Salmon Ceviche.
Thanks to Julia Childs, Beef Bourguignon is probably the most famous French dish in the world. Chef Keller adds some terrific twists to this well-loved dish, and then creates a unique variation. Recipes: Hubert Keller's Beef Bourguignon.
With sliders all the rage these days, Chef Keller moves outside the slider beef box and creates 3 fabulous and unique sliders that are perfect for entertaining. Recipes: Double Salmon Slider with Mustard-Dill Sauce; Scallop Sliders with Bacon and Grilled Tomatoes; Chicken Slider with Red Pepper Piperade.
Chef Keller recreates two of the most popular dishes from his Fleur restaurant in Las Vegas, including an innovative way of cooking steak on hot rocks. Recipes: Crab & Avocado Sphere with Watermelon Gazpacho; Grilled Skirt Steak with Chimmichurri Sauce.
Today's menu comes from The Burger Bar and includes Chef Keller's signature Buffalo Burger with his secret recipe for a very special red wine sauce. On the side is a recipe for some crunchy, juicy homemade onion rings. Recipes: Buffalo Burger; Beer-Battered Onion Rings with Spicy Aioli.
Inspired by the cooking of Provence, Chef Keller creates some fabulous dishes with the classic combination of eggplant and tomatoes, including a show-stopping stack. Recipes: Poor Man's Caviar; Eggplant, Pepper & Goat Cheese Stack.
Chef Keller prepares his favorite holiday dinner main course: Beef Wellington, a French classic that never goes out of style along with a delicious and colorful vegetable stew. Recipes: Beef Wellington; Sauteed Vegetables with String Beans and Shiitakes.
Chefs love halibut for its versatility and hearty texture. Today, Chef Keller makes it two ways - one with red wine and one with white. Recipes: Grilled Halibut in Barigoule (Artichoke Wine Broth); Red Wine Braised Halibut on a Bed of Endives and Mushrooms.
Chef Keller makes two, French-style fruit tarts, starting with an easy-to-make pear tart similar to the ones made by home cooks. He then makes a stunning Tartes Aux Fruits, the renowned classic found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream; Tartes aux Fruits Recipes.
Most French chefs love veal for its tender texture and delicate flavor, and Chef Keller is no exception. Today he's making a veal loin and stuffing it with pancetta, sweetbreads and pistachios. Dessert is a rich espresso drowned in ice cream. Recipes: Veal Loin Stuffed with Pancetta, Pistachios and Sweetbreads, Affogato
Turning even Italian heads, Chef Keller continues his veal class with a hearty Osso Bucco made With a whole shank and root vegetables for a unique, dramatic and delicious result. Recipes: Osso Bucco, Glazed Vegetable Stew, Apple Tart Tatin
Chef Keller makes two, French-style fruit tarts, starting with a home-style, quick pear tart. Then it is renowned classic, the Tarte aux Fruits just like the ones found in bakeries throughout France. Recipes: Poached Pear Tart with Rum-Flavored Almond Cream, Tarte aux Fruits
It's a vegetarian feast, starting with a classic French potato pie filled with shallots, swiss cheese and a hearty dose of fresh herbs. Then it's a dessert that is both healthy and decadent. Recipes: Alsatian Potato Pie, Chocolate Quinoa Mousse
On today's show, Chef Keller shows how to add great pizzazz to food presentations by creating Beautiful stacks. First, he's pairing corn pancakes with two different kinds of salmon plus a dab of caviar. His second stack includes crab, avocado and tomato. Recipes: Corn Pancakes and Seafood Stacks, Avocado, Crab, and Tomato Stacks
From Chef Keller's classic repertoire comes Coq au Vin, the signature dish of many French bistros which is braised in rich red wine along with mushrooms and onions. Dessert is another classic: a Mille-feuille (Napoleon) layered with pastry cream, berries, and some delicate puff pastry. Recipes: Coq au Vin, Mille-feuille (Napoleon)
Chef Keller shows how to pack lots of punch and great flavors into small plates with three popular dishes from his restaurant, Fleur. Recipes: Tuna Tacos Slow-Cooked Smoky Baby Ribs, Beef Tartare
It's two special burgers from the Burger Bar, including a unique slider pairing buffalo meat and some succulent crab followed by a BLT burger made with turkey meat and topped with a spicy aioli. Recipes: Buffalo Surf and Turf Slider, BLT Turkey Burger
Many people love eating duck confit with its super succulent texture and flavor, but never tried to make it. Chef Keller shows us how to make it step-by-step at home and then uses the meat to create a beautiful terrine. Recipes: Duck Confit, Duck and Pork Terrine with Pistachios
Chef Keller asks his chef friends to create their favorite sandwiches. Chef Vincent Poussel of the famed Auerole restaurant in Las Vegas makes an unforgettable ham and cheese with home-cured ham on kalamata olive bread. Two-star Michelin Chef Julian Serrano uses chorizo and saffron aioli to spice up an egg sandwich. Recipes: Home-Cured Ham and Cheese on Kalamata Olive Bread, Fried-Egg Sandwich with Chorizo, Padron Peppers and Saffron Aioli
Today's show includes more great sandwiches from Chef Keller's master chef friends. First Rick Moonen makes a scrumptious sloppy joe with catfish and his own, very special barbecue sauce. Then star chef Shawn McClain takes burgers to a new level by combining Wagyu beef, short rib meat, goat cheese, and an artichoke-ham relish. Recipes: Rick Moonen's Catfish Sloppy Joe, Shawn McClain's Mediterranean Burger
Chef Keller makes the ultimate romantic dinner, starting with parsnip blinis, thin delicate pancakes topped with sour cream and caviar. Then it's a stunning version of lobster thermidor with a silky, creamy filling of lobster and vegetables. Recipes: Parsnip Blini, Lobster Thermidor
Next is the main course on Chef Keller's romantic dinner: a tender, succulent rack of lamb wrapped in a vegetable ragout and served with a mushroom polenta. Dessert is a decadent warm chocolate tart made with a dash of orange liqueur. Recipes: Rack of Lamb Wrapped in Vegetable Ragout, Warm Chocolate Tart
Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
Chef Keller recreates classics from his hometown of Ribeauville, France. Dishes include a light mayonnaise he learned from his grandmother and another family favorite, a rolled pasta dish made with a savory filling. Recipes: Poached Leeks with Grandma's Light Mayonnaise; Fleischschnaka (Pasta Roulade).
It's Alsatian home cooking at its best with a refreshing celery root salad, an Alsatian pork pie and a spectacular Black Forest Cake. Recipes: Celery Root, Apple, and Walnut Salad; La Tourte de la Vallee de Munster (Alsatian Pork Pie); Black Forest Cake.
Chef Keller shares his brunch favorites including a twist on a twice-baked potato that will dazzle guests. Recipes: Chantal's Pitcher of Cosmopolitans; Baked Potato Shells Stuffed with Scrambled Eggs, Oysters, and Smoked Salmon.
Chef Keller prepares a scrumptious dinner starting with a refreshing and healthy asparagus salad. For the main course, he uses a delicious cut of beef, slow braised in beer accompanied by mac and cheese that's brought to a whole new level of goodness. Recipes: Raw Asparagus, Radish, and Shiitake Mushroom Salad; Braised Flat Iron Steak and Wild Mushroom Mac & Cheese.
Chef Keller makes brioche just like his father did for their family patisserie. With the dough, he creates bretzels with a cream filling and mouth-watering beignets. Recipes: Brioche Bretzels; Beignets.
Salmon souffle; lamb in hay; winter vegetable ragout.
Marinated squab breasts with juniper and red wine sauce; orange tartlets with lavender meringue.
Tomahawk steak with bearnaise sauce; pommes byron.
Anchoiade with crudite platter; pepper-flecked, slow-roasted Hawaiian swordfish with a cardamom-carrot coulis.
Burrata with Garden Pea Ice Cream, Pickled Cherry Tomatoes and Spicy Paprika Oil are served.
Chef Keller creates silky, irresistible Onion Veloute Soup and Roasted Corn Soup.
Salad vigneronne; traditional tarte flambee with a cracker-thin crust.
Chicken wings; sliders with buffalo meat and blue cheese; fried macaroni and cheese balls.
Crab and black truffle cappuccino; Buffalo New York strip steaks with coffee-spice rub.
Classic salmon; salmon tartare; salmon stacks.
Baked Alaska; vacherin glace made with meringue, raspberry and vanilla ice cream and decorated with Chantilly cream.
If you are looking for interesting and delicious salads, Chef Keller has two great ideas. First, it’s a richly flavored beet salad uniquely paired with cumin ice cream. After showing a great technique for making perfectly cooked, savory mussels, he creates a real salad masterpiece with wild rice and fennel.
Brioche, pastry cream and poached pears come together for a mouth-watering pastry that is as beautiful as it is delicious. Using burrata cheese, Chef Keller then creates a mouth-watering sandwich.
Las Vegas’ premier pastry chef, Christoffe Fayette, visits Chef Keller’s set with easy-to-follow recipes for luscious chocolate treats. First it’s a richly-flavored lava cake with a creamy chocolate center. Then he demonstrates home-made chocolate bars with an array of fun toppings.
Susan Feniger visits Chef Keller’s set and brings some of the wonderful “street food” recipes she has collected from cuisines all over the world. Today she focuses on Asian cooking, demonstrating three exciting recipes.
Italian chef extraordinaire Carla Pellegrino reveals the secrets for making an authentic, slow-cooked Bolognese sauce. Then it’s a delightful, sautéed chicken dish from Liguria that comes to life with a touch of beer.
Star chef Steve Benjamin from L’Atelier de Joël Robuchon in Las Vegas joins Hubert Keller to demonstrate two great Mediterranean recipes. First he uses fragrant Moroccan spices to make a creamy eggplant soup. Then he demonstrates a Provence-inspired brandade made with cod, potatoes and a delicious medley of condiments.
Celebrity chef and offal expert Chris Cosentino joins Hubert Keller and demonstrates why offal (cooking with organ meats) is a hot new trend. First he prepares a beef heart tartare puttenesca style that is loaded with extras. Next, it’s an easy-to-prepare quail recipe that’s enriched with browned butter, apples and Chris’ secret ingredient.
Chef Keller’s lobster-cooking lesson includes proven cooking techniques for getting moist, succulent lobster and recipes for savory accompaniments that guarantee exquisite results.
Chef Keller reveals why he’s a big fan of buffalo meat which is lean, full of great flavor, and pairs well with many different kinds of spices. Today he creates a unique spice rub for buffalo steak that includes coffee, chili powders, mustard and brown sugar.
Seared scallops on pork belly with beluga lentils; roast cornish game hen stuffed with Swiss chard in a red wine thyme sauce; and macaroons with rocky road beer ice cream.
Feijoada, a stew made with black beans and meats; and moqueca, a fish stew called made with coconut broth.
Choucroute (sauerkraut served with seafood); and gumbo made with sausage and chicken.
Melon gazpacho with duck proscuitto bruschetta; Buffalo sliders with brie and arugula; and a charcuterie
